Raspberry Scones – Gluten Free, Sugar Free with Paleo Option
Sweet without cane sugar, light, best warm from the oven, or gently heat in toaster oven or toaster for yummy snack, breakfast add-on, or treat. Delightful with a thin honey drizzle, butter or ghee, or coconut whipped cream. Makes 15-20 scones depending on how you spoon out batter onto baking sheet.
Servings Prep Time
15-20scones 20minutes
Cook Time Passive Time
20-25minutes 20-25minutes
Servings Prep Time
15-20scones 20minutes
Cook Time Passive Time
20-25minutes 20-25minutes
Ingredients
Instructions
  1. Preheat oven to 375 degrees. Lightly grease a baking sheet (you may need two). For best results, line with baking parchment also, which makes removing the scones and clean up easier.
  2. Mix together dry ingredients.
  3. Cut the butter into small chunks and drop into dry ingredients. Using two dinner forks, cut the butter into the dry ingredients, to a uniform and crumbly texture.
  4. Beat together egg and milk substitute, and mix into dry ingredients with a fork. Add to dry ingredients and mix evenly. Dough will be thick.
  5. Drop tall dollops of dough on to the baking sheet(s). They will spread lightly when baking. Bake for 20-25 minutes, or until lightly browned on tips and bottom, with dough and firm in the middle.
Recipe Notes

BirchBender’s Paleo mix is sweetened with monk fruit (luo han guo), which is a low FODMAP fruit source.